Novi recepti

Risotto con Aglio Selvatico e Asparagi - Rižoto sa rampama i šparogama

Risotto con Aglio Selvatico e Asparagi - Rižoto sa rampama i šparogama

Kada govorimo o talijanskoj hrani, većina ljudi odmah pomisli na tjesteninu. Ali Italija je najveća zemlja u Evropi koja proizvodi rižu, a dolina rijeke Po u sjevernoj Italiji je najveća regija u Italiji koja proizvodi rižu. U ljetnim biciklističkim turama i zimskim skijaškim avanturama uživamo u jelima od rižota; sa svakom regijom koju posjećujemo izražavajući njihovu kulinarsku povijest sa svojim jedinstvenim varijacijama.

Većina američkih kuhara upoznata je s upotrebom dva soja riže za rižoto, Arborio i Carnaroli. Međutim, kada zajedno kuhamo na našim turnejama po Italiji, koristimo jedinstveni regionalni soj, Vialone Nano. Razvijen 1937. križanjem soja Vialone s Nanoom, mnogi ga smatraju vrhunskim rižotom za rižoto proizvedenim u Italiji. To je jedini europski riža s vlastitom oznakom kvalitete prema IGP -u.

Koristim Vialone Nano pirinač kad sam u Italiji, a kad ga nađem ovdje u SAD -u. Arborio i Carnaroli su prilično dostupni ovdje, a upotreba jedne od ove tri sorte ključna je za uspješan rižoto. Ovi posebni sojevi imaju kraća, okrugla zrna koja zadržavaju konzistenciju tokom kuhanja i oslobađaju škrob koji doprinosi lijepom kremastom rižotu.

Uvijek rado dočekujem svježe proljetne proizvode s novim receptom za rižoto. Nedavno sam naišao na rampe i naravno morao sam ih koristiti tokom njihovog kratkog godišnjeg pojavljivanja.
Allium tricoccum (općenito poznat kao rampe ili divlji praziluk) član je porodice allium, koja uključuje poriluk, luk, ljutiku i češnjak. Rampe se nalaze diljem istočnog dijela SAD -a i Kanade. Po izgledu su slični mladici, ali sa širim zelenim lišćem na vrhu i često ljubičastom bojom na donjim stabljikama. Okus je oštriji, bliži ljutici ili jakom češnjaku. Jestive su i stabljike i listovi. Mogu se dinstati, peći na žaru, pržiti duboko, pa i ukiseliti. U Italiji možemo pronaći slične divlje članove porodice allium, divlji češnjak ili aglio selvatico, duž naših ljupkih biciklističkih ruta u Colli Berici ili u Predalpama u blizini Bassano del Grappa.

Kad rampe nisu dostupne, zamijenite drugog člana porodice allium, poput praziluka, luka, ljutike i/ili češnjaka. Kombinacija nekoliko njih najbolje bi odgovarala složenosti rampi. Ako koristite češnjak, pirjajte samo minutu prije dodavanja riže kako se ne bi prekuhala.

Odlično vino za uživanje uz ovo bilo bi Garganega iz vinske zone Gambellara, u blizini Colli Berici, ili Vespaiolo iz Breganzea, zapadno od Bassana.

Risotto con Aglio Selvatico e Asparagi (Rižoto sa rampama i šparogama)

2 kašike nesoljenog putera
12 stabljika šparoga, oguljenih i narezanih na komade od 1 inča
Košer sol i svježe mljeveni papar
1 žlica ekstra djevičanskog maslinovog ulja
4 šolje pileće ili povrtne čorbe sa malo soli
1 mala gomila rampi - oko 12 -ak, očišćenih i ošišanih korijena, sjeckanih stabljika i listova narezanih, odvojenih
1 1/2 šolje pirinča za rižoto, kao što je vialone nano, arborio ili karnaroli
1 šolja suvog belog vina
1/2 šolje naribanog Parmigiano-Reggiana
korica jednog limuna

U velikoj posudi za pirjanje zagrijte maslac dok se ne zapjeni, pa dodajte šparoge i pirjajte dok ne omekšaju, oko 3-4 minute, ovisno o debljini. Začinite solju i biberom. Izvadite iz posude i ostavite sa strane.

Čorbu prokuhajte u velikom loncu. Smanjite vatru na vrlo nisku; juha bi trebala ostati vruća, ali ne treba kuhati i reducirati.

Dodajte maslinovo ulje u veliku šerpu i stavite na srednju vatru. Dodajte šaku nasjeckanih rampi i kuhajte polako, često miješajući dok ne omekša, 1 do 2 minute. Ostatak listova sačuvajte za drugu upotrebu.

U tiganj dodajte rižoto rižoto. Kuhajte, neprestano miješajući da premažete pirinač uljem, oko 3 minute.

Ulijte vino i kuhajte, neprestano miješajući, dok se uglavnom ne upije, oko 4 minute.

Ulijte 1/2 šolje čorbe i promiješajte. Podesite vatru da se lagano krčka i povremeno promiješajte. Kad ostane vrlo malo tekućine, a pirinač je dovoljno suh da vaša žlica za miješanje ostavi trag koji pokazuje dno posude, dodajte još 1/2 šalice juhe, opet miješajte dok se sve ne upije. Nastavite dodavati juhu u koracima od 1/2 šolje, miješajući, dok pirinač ne postane gotovo al dente; to je obično 12 do 16 minuta nakon prvog dodavanja tekućine.

Umiješajte listove rampe i rezervirane šparoge. Dodajte još malo juhe i kuhajte dok ne bude al dente; nemojte prekuhati i nemojte smatrati da morate potrošiti sav temeljac. Dodajte koricu limuna, sir i začinite solju i paprom. Poslužite odmah.


Rapini all’Aglio, Olio e Peperoncini

Otkrivanje prepoznatljivih lokalnih proizvoda Italije jedinstven je i intrigantan dio svake turneje Italiaoutdoors Food and Wine Italy, aktivnosti koja zahtijeva veliko lokalno znanje. Postoji bezbroj lokalnih sorti biljaka koje su uklopljene u tradicionalnu kuhinju i vina Italije. No, zbog jedinstvene geografije ove zemlje, ove su određene vrste izolirane na malom području i mogu se pronaći i koristiti samo na nekoliko kilometara. Sve više lokalnih trattorija u Italiji nudi „menije na 0 km“ s ovim lokalnim specijalitetima i omiljena su mjesta za uključivanje u naše ture.

Proljeće u Italiji

Evo citata iz jedne od mojih omiljenih italijanskih kuharica, Osteria: 1.000 velikodušnih i jednostavnih recepata iz najboljih lokalnih talijanskih restorana, iz recepta za supu od zelenog i začinskog bilja iz Lombardije – kopriva, jaglac, ljubičice, livada, nježni listovi lipe, dobri kralj Henry, ljubičasta slana, dječja salata, kiseljak, ovčja torbica, izdanci divljeg kardana, majčina dušica, origano: ovo su samo neki od divljih biljaka i bilja koje se mogu sakupljati u području u i oko Bergama. ” (grad u Lombardiji, u blizini jezera Como.) Smetanje hrane#8211, gotovo nečuveno ovdje##8211 i dalje se uobičajeno prakticira na talijanskom selu. Putujte 20 km niz cestu, a ova lista hranjenih biljaka bit će drugačija!

Kad se za nekoliko kratkih sedmica vratim u Italiju, u prodaji proizvoda iz svog susjedstva pronaći ću Fiolara di Creazza, lokalnu brokulu. Fiolaro brokula je jedinstvena, jer ni po obliku ni po ukusu ne liči na druge sorte brokule. Ne formira cvijet, već proizvodi male sekundarne izdanke duž stabljike biljke koji se zovu fioi i dali su ovoj biljci ime. Uzgojena na brdima Creazzo, zapadno od Vicenze, ova biljka cvjeta u bogatom tlu na padinama okrenutim prema jugu, gdje je suha zima, ne previše hladna, ali sa kratkim studeničkim mrazom (-8/10 ° C) fiolaro ukusnije.

Da biste pronašli mnogo ovih zelenila, morate otputovati u Italiju. No, nekoliko njih koje možemo pronaći ovdje u SAD -u su toskanski ili lacinato kelj na talijanskom cavolo nero, ili crni kelj. Ovaj kelj ima dugačke, tamnozelene, uske listove sa kvrgavom površinom. Kao i kod Fiolara, najukusniji su prošli barem jedan mraz. U Toskani pronalazi put do omiljene juhe Ribollita Toscana ili se poslužuje na crostiniju s puno svježeg maslinovog ulja.

Rapini ili Cime di Rapa ili u SAD poznat kao Broccoli Rabe, član je porodice kupusa. Ima stabljike od 6 do 9 inča s nekoliko grozdova nalik brokuli, a obje su jestive. Ovo zeleno ima osebujan gorak okus i najčešće se pojavljuje u kuhinjama južne Italije, uključujući Kampaniju (gdje se naziva friarielli) i Puglia, (gdje se zove cime di rapa).

Imam nekoliko članaka u radovima koji pozivaju na kuhano zelje, pa sam morao početi s osnovnim receptom. Imam mnogo recepata za začinjeno sotirano zelje iz svih dijelova Italije. Ali jedina greška koju imam s velikom većinom izvornih talijanskih recepata je nedostatak preciznih, detaljnih uputa. Talijani pretpostavljaju da svi znaju kuhati, pa su potrebne samo opće smjernice. Davno izgubljeni bivši inženjer u meni ne može samo živjeti s ovakvim stanjem stvari.

Pa sam se okrenuo ne-talijanskoj kuharici koja je odličan izvor za one od nas koji žele znati „zašto“ kuhamo nešto na određeni način: sol, mast, kiselina, toplina: savladavanje elemenata dobrog kuhanja, Samin Nosrat. Ovakve knjige, koje sadrže dobro provjerene recepte, jasna i detaljna uputstva, inspiriraju moje prepisivanje talijanskih originala, tako da moji čitatelji i naši klijenti mogu reproducirati divna jela koja kušamo na turneji kod kuće.

Nosratov recept slijedi – koristi iste sastojke koji se nalaze u talijanskim verzijama ovog recepta, ali nudi mnogo potpunije upute, uključujući kada začiniti, kako dodati i uvrstiti češnjak bez sagorijevanja. Istu tehniku ​​možete primijeniti i na drugo zelje, poput kelja i gorušice, s nekim prilagođavanjem duljine vremena kuhanja.

Nosrat ovo služi sa sirom Ricotta Salata (suha, slana ricotta) koji rijetko nalazim ovdje u SAD -u. Bilo koji kvalitetni tvrdi sir, poput Parmigiano-Reggiana ili Grana Padano, također će djelovati.

Rapini all’Aglio, Olio e Peperoncini i#8211 začinjena rabe od brokolija

2 snopa (oko 2 kilograma) rako brokolija, isprana
Ekstradjevičansko maslinovo ulje
1 srednji luk, tanko narezan
Košer sol
Veći prstohvat ljute ljute crvene paprike
3 režnja belog luka, iseckana
1 limun

Odrežite i odbacite drvenaste krajeve rabe od brokolija. Narežite stabljike na komade dugačke 2 inča, a listove na komade od 1 inča.

Stavite veliku holandsku pećnicu ili sličan lonac na srednju vatru. Kad je vruće, dodajte 2 žlice maslinovog ulja da premažete dno lonca. Kad ulje zablista, dodajte luk i prstohvat soli. Kuhajte, povremeno miješajući, dok luk ne omekša i ne počne peći, oko 15 minuta.

Pojačajte vatru na srednje jaku, dodajte još jednu žlicu ulja i racco brokoli u lonac te promiješajte da se sjedini. Začinite solju i pahuljicama crvene paprike. Možda ćete trebati izgnječiti raku od brokolija da vam pristane ili pričekati da se dio skuha prije nego dodate ostatak. Pokrijte posudu i kuhajte, povremeno miješajući, dok se rako od brokolija ne raspadne, oko 20 minuta.

Uklonite poklopac i pojačajte vatru. Ostavite brokoli da počne peći, a zatim ga drvenom kašikom premještajte po posudi. Nastavite kuhati dok svi brokoli ravnomerno ne porumene, oko 10 minuta, a zatim sve premjestite na vanjske rubove posude. Dodajte žlicu maslinovog ulja u sredinu, zatim dodajte češnjak u ulje i ostavite da lagano prži oko 2 sekunde, dok ne počne ispuštati aromu. Prije nego što češnjak počne peći, promiješajte ga da se sjedini s brokulom. Okusite i po potrebi prilagodite pahuljice soli i crvene paprike. Maknite s vatre i iscijedite sok od pola limuna preko brokolija.

Promiješajte, okusite i po potrebi dodajte još limunovog soka. Sipajte na pladanj za posluživanje i tuširajte se grubo naribanim sirom. Poslužite odmah.


Rapini all’Aglio, Olio e Peperoncini

Otkrivanje prepoznatljivih lokalnih proizvoda Italije jedinstven je i intrigantan dio svake turneje Italiaoutdoors Food and Wine Italy, aktivnosti koja zahtijeva veliko lokalno znanje. Postoji bezbroj lokalnih sorti biljaka koje su uklopljene u tradicionalnu kuhinju i vina Italije. No, zbog jedinstvene geografije ove zemlje, ove su određene vrste izolirane na malom području i mogu se pronaći i koristiti samo na nekoliko kilometara. Sve više lokalnih trattorija u Italiji nudi „menije na 0 km“ s ovim lokalnim specijalitetima i omiljena su mjesta za uključivanje u naše ture.

Proljeće u Italiji

Evo citata iz jedne od mojih omiljenih italijanskih kuharica, Osteria: 1.000 velikodušnih i jednostavnih recepata iz najboljih lokalnih talijanskih restorana, iz recepta za supu od zelenog i začinskog bilja iz Lombardije – kopriva, jaglac, ljubičice, livada, nježni listovi lipe, dobri kralj Henry, ljubičasta slana, dječja salata, kiseljak, ovčja torbica, izdanci divljeg kardana, majčina dušica, origano: ovo su samo neki od divljih biljaka i bilja koje se mogu sakupljati u području u i oko Bergama. ” (grad u Lombardiji, u blizini jezera Como.) Smetanje hrane#8211, gotovo nečuveno ovdje##8211 i dalje se uobičajeno prakticira na talijanskom selu. Putujte 20 km niz cestu, a ova lista hranjenih biljaka bit će drugačija!

Kad se za nekoliko kratkih sedmica vratim u Italiju, u prodaji proizvoda iz svog susjedstva pronaći ću Fiolara di Creazza, lokalnu brokulu. Fiolaro brokula je jedinstvena, jer ni po obliku ni po ukusu ne liči na druge sorte brokule. Ne formira cvijet, već proizvodi male sekundarne izdanke duž stabljike biljke koji se zovu fioi i dali su ovoj biljci ime. Uzgojena na brdima Creazzo, zapadno od Vicenze, ova biljka cvjeta u bogatom tlu na padinama okrenutim prema jugu, gdje je suha zima, ne previše hladna, ali sa kratkim studeničkim mrazom (-8/10 ° C) fiolaro ukusnije.

Da biste pronašli mnogo ovih zelenila, morate otputovati u Italiju. No, nekoliko njih koje možemo pronaći ovdje u SAD -u su toskanski ili lacinato kelj na talijanskom cavolo nero, ili crni kelj. Ovaj kelj ima dugačke, tamnozelene, uske listove sa kvrgavom površinom. Kao i kod Fiolara, najukusniji su prošli barem jedan mraz. U Toskani pronalazi put do omiljene juhe Ribollita Toscana ili se poslužuje na crostiniju s puno svježeg maslinovog ulja.

Rapini ili Cime di Rapa ili u SAD poznat kao Broccoli Rabe, član je porodice kupusa. Ima stabljike od 6 do 9 inča s nekoliko grozdova nalik brokuli, a obje su jestive. Ovo zeleno ima osebujan gorak okus i najčešće se pojavljuje u kuhinjama južne Italije, uključujući Kampaniju (gdje se naziva friarielli) i Puglia, (gdje se zove cime di rapa).

Imam nekoliko članaka u radovima koji pozivaju na kuhano zelje, pa sam morao početi s osnovnim receptom. Imam mnogo recepata za začinjeno sotirano zelje iz svih dijelova Italije. Ali jedina greška koju imam s velikom većinom izvornih talijanskih recepata je nedostatak preciznih, detaljnih uputa. Talijani pretpostavljaju da svi znaju kuhati, pa su potrebne samo opće smjernice. Davno izgubljeni bivši inženjer u meni ne može samo živjeti s ovakvim stanjem stvari.

Pa sam se okrenuo ne-talijanskoj kuharici koja je odličan izvor za one od nas koji žele znati „zašto“ kuhamo nešto na određeni način: sol, mast, kiselina, toplina: savladavanje elemenata dobrog kuhanja, Samin Nosrat. Ovakve knjige, koje sadrže dobro provjerene recepte, jasna i detaljna uputstva, inspiriraju moje prepisivanje talijanskih originala, tako da moji čitatelji i naši klijenti mogu reproducirati divna jela koja kušamo na turneji kod kuće.

Nosratov recept slijedi – koristi iste sastojke koji se nalaze u talijanskim verzijama ovog recepta, ali nudi mnogo potpunije upute, uključujući kada začiniti, kako dodati i uvrstiti češnjak bez sagorijevanja. Istu tehniku ​​možete primijeniti i na drugo zelje, poput kelja i gorušice, s nekim prilagođavanjem duljine vremena kuhanja.

Nosrat ovo služi sa sirom Ricotta Salata (suha, slana ricotta) koji rijetko nalazim ovdje u SAD -u. Bilo koji kvalitetni tvrdi sir, poput Parmigiano-Reggiana ili Grana Padano, također će djelovati.

Rapini all’Aglio, Olio e Peperoncini i#8211 začinjena rabe od brokolija

2 snopa (oko 2 kilograma) rako brokolija, isprana
Ekstradjevičansko maslinovo ulje
1 srednji luk, tanko narezan
Košer sol
Veći prstohvat ljute ljute crvene paprike
3 režnja belog luka, iseckana
1 limun

Odrežite i odbacite drvenaste krajeve rabe od brokolija. Narežite stabljike na komade dugačke 2 inča, a listove na komade od 1 inča.

Stavite veliku holandsku pećnicu ili sličan lonac na srednju vatru. Kad je vruće, dodajte 2 žlice maslinovog ulja da premažete dno lonca. Kad ulje zablista, dodajte luk i prstohvat soli. Kuhajte, povremeno miješajući, dok luk ne omekša i ne počne peći, oko 15 minuta.

Pojačajte vatru na srednje jaku, dodajte još jednu žlicu ulja i racco brokoli u lonac te promiješajte da se sjedini. Začinite solju i pahuljicama crvene paprike. Možda ćete trebati izgnječiti raku od brokolija da vam pristane ili pričekati da se dio skuha prije nego dodate ostatak. Pokrijte posudu i kuhajte, povremeno miješajući, dok se rako od brokolija ne raspadne, oko 20 minuta.

Uklonite poklopac i pojačajte vatru. Ostavite brokoli da počne peći, a zatim ga drvenom kašikom premještajte po posudi. Nastavite kuhati dok svi brokoli ravnomerno ne porumene, oko 10 minuta, a zatim sve premjestite na vanjske rubove posude. Dodajte žlicu maslinovog ulja u sredinu, zatim dodajte češnjak u ulje i ostavite da lagano prži oko 2 sekunde, dok ne počne ispuštati aromu. Prije nego što češnjak počne peći, promiješajte ga da se sjedini s brokulom. Okusite i po potrebi prilagodite pahuljice soli i crvene paprike. Maknite s vatre i iscijedite sok od pola limuna preko brokolija.

Promiješajte, okusite i po potrebi dodajte još limunovog soka. Sipajte na pladanj za posluživanje i tuširajte se grubo naribanim sirom. Poslužite odmah.


Rapini all’Aglio, Olio e Peperoncini

Otkrivanje prepoznatljivih lokalnih proizvoda Italije jedinstven je i intrigantan dio svake turneje Italiaoutdoors Food and Wine Italy, aktivnosti koja zahtijeva veliko lokalno znanje. Postoji bezbroj lokalnih sorti biljaka koje su uklopljene u tradicionalnu kuhinju i vina Italije. No, zbog jedinstvene geografije ove zemlje, ove su određene vrste izolirane na malom području i mogu se pronaći i koristiti samo na nekoliko kilometara. Sve više lokalnih trattorija u Italiji nudi „menije na 0 km“ s ovim lokalnim specijalitetima i omiljena su mjesta za uključivanje u naše ture.

Proljeće u Italiji

Evo citata iz jedne od mojih omiljenih italijanskih kuharica, Osteria: 1.000 velikodušnih i jednostavnih recepata iz najboljih lokalnih talijanskih restorana, iz recepta za supu od zelenog i začinskog bilja iz Lombardije – kopriva, jaglac, ljubičice, livada, nježni listovi lipe, dobri kralj Henry, ljubičasta slana, dječja salata, kiseljak, ovčja torbica, izdanci divljeg kardana, majčina dušica, origano: ovo su samo neki od divljih biljaka i bilja koje se mogu sakupljati u području u i oko Bergama. ” (grad u Lombardiji, u blizini jezera Como.) Smetanje hrane#8211, gotovo nečuveno ovdje##8211 i dalje se uobičajeno prakticira na talijanskom selu. Putujte 20 km niz cestu, a ova lista hranjenih biljaka bit će drugačija!

Kad se za nekoliko kratkih sedmica vratim u Italiju, u prodaji proizvoda iz svog susjedstva pronaći ću Fiolara di Creazza, lokalnu brokulu. Fiolaro brokula je jedinstvena, jer ni po obliku ni po ukusu ne liči na druge sorte brokule. Ne formira cvijet, već proizvodi male sekundarne izdanke duž stabljike biljke koji se zovu fioi i dali su ovoj biljci ime. Uzgojena na brdima Creazzo, zapadno od Vicenze, ova biljka cvjeta u bogatom tlu na padinama okrenutim prema jugu, gdje je suha zima, ne previše hladna, ali sa kratkim studeničkim mrazom (-8/10 ° C) fiolaro ukusnije.

Da biste pronašli mnogo ovih zelenila, morate otputovati u Italiju. No, nekoliko njih koje možemo pronaći ovdje u SAD -u su toskanski ili lacinato kelj na talijanskom cavolo nero, ili crni kelj. Ovaj kelj ima dugačke, tamnozelene, uske listove sa kvrgavom površinom. Kao i kod Fiolara, najukusniji su prošli barem jedan mraz. U Toskani pronalazi put do omiljene juhe Ribollita Toscana ili se poslužuje na crostiniju s puno svježeg maslinovog ulja.

Rapini ili Cime di Rapa ili u SAD poznat kao Broccoli Rabe, član je porodice kupusa. Ima stabljike od 6 do 9 inča s nekoliko grozdova nalik brokuli, a obje su jestive. Ovo zeleno ima osebujan gorak okus i najčešće se pojavljuje u kuhinjama južne Italije, uključujući Kampaniju (gdje se naziva friarielli) i Puglia, (gdje se zove cime di rapa).

Imam nekoliko članaka u radovima koji pozivaju na kuhano zelje, pa sam morao početi s osnovnim receptom. Imam mnogo recepata za začinjeno sotirano zelje iz svih dijelova Italije. Ali jedina greška koju imam s velikom većinom izvornih talijanskih recepata je nedostatak preciznih, detaljnih uputa. Talijani pretpostavljaju da svi znaju kuhati, pa su potrebne samo opće smjernice. Davno izgubljeni bivši inženjer u meni ne može samo živjeti s ovakvim stanjem stvari.

Pa sam se okrenuo ne-talijanskoj kuharici koja je odličan izvor za one od nas koji žele znati „zašto“ kuhamo nešto na određeni način: sol, mast, kiselina, toplina: savladavanje elemenata dobrog kuhanja, Samin Nosrat. Ovakve knjige, koje sadrže dobro provjerene recepte, jasna i detaljna uputstva, inspiriraju moje prepisivanje talijanskih originala, tako da moji čitatelji i naši klijenti mogu reproducirati divna jela koja kušamo na turneji kod kuće.

Nosratov recept slijedi – koristi iste sastojke koji se nalaze u talijanskim verzijama ovog recepta, ali nudi mnogo potpunije upute, uključujući kada začiniti, kako dodati i uvrstiti češnjak bez sagorijevanja. Istu tehniku ​​možete primijeniti i na drugo zelje, poput kelja i gorušice, s nekim prilagođavanjem duljine vremena kuhanja.

Nosrat ovo služi sa sirom Ricotta Salata (suha, slana ricotta) koji rijetko nalazim ovdje u SAD -u. Bilo koji kvalitetni tvrdi sir, poput Parmigiano-Reggiana ili Grana Padano, također će djelovati.

Rapini all’Aglio, Olio e Peperoncini i#8211 začinjena rabe od brokolija

2 snopa (oko 2 kilograma) rako brokolija, isprana
Ekstradjevičansko maslinovo ulje
1 srednji luk, tanko narezan
Košer sol
Veći prstohvat ljute ljute crvene paprike
3 režnja belog luka, iseckana
1 limun

Odrežite i odbacite drvenaste krajeve rabe od brokolija. Narežite stabljike na komade dugačke 2 inča, a listove na komade od 1 inča.

Stavite veliku holandsku pećnicu ili sličan lonac na srednju vatru. Kad je vruće, dodajte 2 žlice maslinovog ulja da premažete dno lonca. Kad ulje zablista, dodajte luk i prstohvat soli. Kuhajte, povremeno miješajući, dok luk ne omekša i ne počne peći, oko 15 minuta.

Pojačajte vatru na srednje jaku, dodajte još jednu žlicu ulja i racco brokoli u lonac te promiješajte da se sjedini. Začinite solju i pahuljicama crvene paprike. Možda ćete trebati izgnječiti raku od brokolija da vam pristane ili pričekati da se dio skuha prije nego dodate ostatak. Pokrijte posudu i kuhajte, povremeno miješajući, dok se rako od brokolija ne raspadne, oko 20 minuta.

Uklonite poklopac i pojačajte vatru. Ostavite brokoli da počne peći, a zatim ga drvenom kašikom premještajte po posudi. Nastavite kuhati dok svi brokoli ravnomerno ne porumene, oko 10 minuta, a zatim sve premjestite na vanjske rubove posude. Dodajte žlicu maslinovog ulja u sredinu, zatim dodajte češnjak u ulje i ostavite da lagano prži oko 2 sekunde, dok ne počne ispuštati aromu. Prije nego što češnjak počne peći, promiješajte ga da se sjedini s brokulom. Okusite i po potrebi prilagodite pahuljice soli i crvene paprike. Maknite s vatre i iscijedite sok od pola limuna preko brokolija.

Promiješajte, okusite i po potrebi dodajte još limunovog soka. Sipajte na pladanj za posluživanje i tuširajte se grubo naribanim sirom. Poslužite odmah.


Rapini all’Aglio, Olio e Peperoncini

Otkrivanje prepoznatljivih lokalnih proizvoda Italije jedinstven je i intrigantan dio svake turneje Italiaoutdoors Food and Wine Italy, aktivnosti koja zahtijeva veliko lokalno znanje. Postoji bezbroj lokalnih sorti biljaka koje su uklopljene u tradicionalnu kuhinju i vina Italije. No, zbog jedinstvene geografije ove zemlje, ove su određene vrste izolirane na malom području i mogu se pronaći i koristiti samo na nekoliko kilometara. Sve više lokalnih trattorija u Italiji nudi „menije na 0 km“ s ovim lokalnim specijalitetima i omiljena su mjesta za uključivanje u naše ture.

Proljeće u Italiji

Evo citata iz jedne od mojih omiljenih italijanskih kuharica, Osteria: 1.000 velikodušnih i jednostavnih recepata iz najboljih lokalnih talijanskih restorana, iz recepta za supu od zelenog i začinskog bilja iz Lombardije – kopriva, jaglac, ljubičice, livada, nježni listovi lipe, dobri kralj Henry, ljubičasta slana, dječja salata, kiseljak, ovčja torbica, izdanci divljeg kardana, majčina dušica, origano: ovo su samo neki od divljih biljaka i bilja koje se mogu sakupljati u području u i oko Bergama. ” (grad u Lombardiji, u blizini jezera Como.) Smetanje hrane#8211, gotovo nečuveno ovdje##8211 i dalje se uobičajeno prakticira na talijanskom selu. Putujte 20 km niz cestu, a ova lista hranjenih biljaka bit će drugačija!

Kad se za nekoliko kratkih sedmica vratim u Italiju, u prodaji proizvoda iz svog susjedstva pronaći ću Fiolara di Creazza, lokalnu brokulu. Fiolaro brokula je jedinstvena, jer ni po obliku ni po ukusu ne liči na druge sorte brokule. Ne formira cvijet, već proizvodi male sekundarne izdanke duž stabljike biljke koji se zovu fioi i dali su ovoj biljci ime. Uzgojena na brdima Creazzo, zapadno od Vicenze, ova biljka cvjeta u bogatom tlu na padinama okrenutim prema jugu, gdje je suha zima, ne previše hladna, ali sa kratkim studeničkim mrazom (-8/10 ° C) fiolaro ukusnije.

Da biste pronašli mnogo ovih zelenila, morate otputovati u Italiju. No, nekoliko njih koje možemo pronaći ovdje u SAD -u su toskanski ili lacinato kelj na talijanskom cavolo nero, ili crni kelj. Ovaj kelj ima dugačke, tamnozelene, uske listove sa kvrgavom površinom. Kao i kod Fiolara, najukusniji su prošli barem jedan mraz. U Toskani pronalazi put do omiljene juhe Ribollita Toscana ili se poslužuje na crostiniju s puno svježeg maslinovog ulja.

Rapini ili Cime di Rapa ili u SAD poznat kao Broccoli Rabe, član je porodice kupusa. Ima stabljike od 6 do 9 inča s nekoliko grozdova nalik brokuli, a obje su jestive. Ovo zeleno ima osebujan gorak okus i najčešće se pojavljuje u kuhinjama južne Italije, uključujući Kampaniju (gdje se naziva friarielli) i Puglia, (gdje se zove cime di rapa).

Imam nekoliko članaka u radovima koji pozivaju na kuhano zelje, pa sam morao početi s osnovnim receptom. Imam mnogo recepata za začinjeno sotirano zelje iz svih dijelova Italije. Ali jedina greška koju imam s velikom većinom izvornih talijanskih recepata je nedostatak preciznih, detaljnih uputa. Talijani pretpostavljaju da svi znaju kuhati, pa su potrebne samo opće smjernice. Davno izgubljeni bivši inženjer u meni ne može samo živjeti s ovakvim stanjem stvari.

Pa sam se okrenuo ne-talijanskoj kuharici koja je odličan izvor za one od nas koji žele znati „zašto“ kuhamo nešto na određeni način: sol, mast, kiselina, toplina: savladavanje elemenata dobrog kuhanja, Samin Nosrat. Ovakve knjige, koje sadrže dobro provjerene recepte, jasna i detaljna uputstva, inspiriraju moje prepisivanje talijanskih originala, tako da moji čitatelji i naši klijenti mogu reproducirati divna jela koja kušamo na turneji kod kuće.

Nosratov recept slijedi – koristi iste sastojke koji se nalaze u talijanskim verzijama ovog recepta, ali nudi mnogo potpunije upute, uključujući kada začiniti, kako dodati i uvrstiti češnjak bez sagorijevanja. Istu tehniku ​​možete primijeniti i na drugo zelje, poput kelja i gorušice, s nekim prilagođavanjem duljine vremena kuhanja.

Nosrat ovo služi sa sirom Ricotta Salata (suha, slana ricotta) koji rijetko nalazim ovdje u SAD -u. Bilo koji kvalitetni tvrdi sir, poput Parmigiano-Reggiana ili Grana Padano, također će djelovati.

Rapini all’Aglio, Olio e Peperoncini i#8211 začinjena rabe od brokolija

2 snopa (oko 2 kilograma) rako brokolija, isprana
Ekstradjevičansko maslinovo ulje
1 srednji luk, tanko narezan
Košer sol
Veći prstohvat ljute ljute crvene paprike
3 režnja belog luka, iseckana
1 limun

Odrežite i odbacite drvenaste krajeve rabe od brokolija. Narežite stabljike na komade dugačke 2 inča, a listove na komade od 1 inča.

Stavite veliku holandsku pećnicu ili sličan lonac na srednju vatru. Kad je vruće, dodajte 2 žlice maslinovog ulja da premažete dno lonca. Kad ulje zablista, dodajte luk i prstohvat soli. Kuhajte, povremeno miješajući, dok luk ne omekša i ne počne peći, oko 15 minuta.

Pojačajte vatru na srednje jaku, dodajte još jednu žlicu ulja i racco brokoli u lonac te promiješajte da se sjedini. Začinite solju i pahuljicama crvene paprike. Možda ćete trebati izgnječiti raku od brokolija da vam pristane ili pričekati da se dio skuha prije nego dodate ostatak. Pokrijte posudu i kuhajte, povremeno miješajući, dok se rako od brokolija ne raspadne, oko 20 minuta.

Uklonite poklopac i pojačajte vatru. Ostavite brokoli da počne peći, a zatim ga drvenom kašikom premještajte po posudi. Nastavite kuhati dok svi brokoli ravnomerno ne porumene, oko 10 minuta, a zatim sve pomaknite do vanjskih rubova posude. Dodajte žlicu maslinovog ulja u sredinu, zatim dodajte češnjak u ulje i ostavite da lagano prži oko 2 sekunde, dok ne počne ispuštati aromu. Prije nego što češnjak počne peći, promiješajte ga da se sjedini s brokulom. Okusite i po potrebi prilagodite pahuljice soli i crvene paprike. Maknite s vatre i iscijedite sok od pola limuna preko brokolija.

Promiješajte, okusite i po potrebi dodajte još limunovog soka. Sipajte na poslužavnik i poslužite se grubo naribanim sirom. Poslužite odmah.


Rapini all’Aglio, Olio e Peperoncini

Otkrivanje prepoznatljivih lokalnih proizvoda Italije jedinstven je i intrigantan dio svake turneje Italiaoutdoors Food and Wine Italy, aktivnosti koja zahtijeva veliko lokalno znanje. Postoji bezbroj lokalnih sorti biljaka koje su uklopljene u tradicionalnu kuhinju i vina Italije. No, zbog jedinstvene geografije ove zemlje, ove su određene vrste izolirane na malom području i mogu se pronaći i koristiti samo na nekoliko kilometara. Sve više lokalnih trattorija u Italiji nudi „menije od 0 km“ s ovim lokalnim specijalitetima i omiljena su mjesta za uključivanje u naše ture.

Proljeće u Italiji

Evo citata iz jedne od mojih omiljenih italijanskih kuharica, Osteria: 1.000 velikodušnih i jednostavnih recepata iz najboljih lokalnih talijanskih restorana, iz recepta za supu od zelenog i začinskog bilja iz Lombardije – kopriva, jaglac, ljubičice, livada, nježni listovi lipe, dobri kralj Henry, ljubičasta slana, dječja salata, kiseljak, ovčja torbica, izdanci divljeg kardana, majčina dušica, origano: ovo su samo neki od divljih biljaka i bilja koje se mogu sakupljati u području u i oko Bergama. ” (grad u Lombardiji, u blizini jezera Como.) Snimanje hrane,#8211 gotovo nečuveno ovdje,##8211 i dalje se uobičajeno prakticira na talijanskom selu. Putujte 20 km niz cestu, a ova lista hranjenih biljaka bit će drugačija!

Kad se za nekoliko kratkih sedmica vratim u Italiju, u prodaji proizvoda iz svog susjedstva naći ću Fiolara di Creazza, lokalnu brokulu. Fiolaro brokula je jedinstvena, jer ni po obliku ni po ukusu ne liči na druge sorte brokule. Ne formira cvijet, već proizvodi male sekundarne izdanke duž stabljike biljke koji se zovu fioi i dali su ovoj biljci ime. Grown on the hills of Creazzo, just west of Vicenza, this plant flourishes in the rich soil on south facing slopes, where the winter is dry, not too cold, but with brief November frost (-8/10°C) that makes the fiolaro more tasty.

To find many of these greens, you have to travel to Italy. But a few we can find here in the US include the Tuscan or Lacinato kale, in Italian cavolo nero, or black kale. This kale has long, dark green, narrow leaves with a bumpy surface. As with the Fiolaro, the most flavorful have been through at least one frost. In Tuscany it finds it’s way into the favorite Ribollita Toscana soup, or served on a crostini with lots of fresh olive oil.

Rapini or Cime di Rapa or known in the US as Broccoli Rabe, is a member of the cabbage family. It has a 6 to 9 inch stalks with a few broccoli-like clusters, both of which are edible. This green has a distinctive bitter taste, and appears most often in southern Italian cuisines, including Campania (where it is called friarielli) and Puglia, (where it is called cime di rapa).

I have a few articles in the works that call for cooked greens, so I needed to start with a basic recipe. I have many a recipe for spicy sauteed greens from all parts of Italy. But the one fault I have with the vast majority of original Italian recipes is a lack of precise, detailed instructions. Italian assume everyone knows how to cook, so only general guidelines are necessary. The long lost ex-engineer in me can’t just live with this state of affairs.

So I turned to a non-Italian cookbook that is a great resource for those of us who want to know “why” we cook something a certain way: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. Books like these, that contained well-tested recipes, clear and detailed instructions, inspire my rewrites of the Italian originals so my readers and our clients can reproduce the wonderful dishes we taste on tour back at home.

Nosrat’s recipe follows – it uses the very same ingredients found in the Italian versions of this recipe, but offers much more complete instructions, including when to season, how to add and Incorporate the garlic without burning it. You can apply this same technique to other greens like kale and mustard greens, with some adjustment on the length of cooking time.

Nosrat serves this with Ricotta Salata cheese (a dry, salted ricotta) which I find only rarely here in the US. Any good quality hard cheese, such as Parmigiano-Reggiano or Grana Padano, will work too.

Rapini all’Aglio, Olio e Peperoncini – Spicy Broccoli Rabe

2 bunches (about 2 pounds) broccoli rabe, rinsed
Ekstradjevičansko maslinovo ulje
1 srednji luk, tanko narezan
Košer sol
Big pinch hot red pepper flakes
3 garlic cloves, sliced
1 limun

Cut off and discard the woody ends of the broccoli rabe. Slice the stems into 1/2-inch long pieces, and the leaves into 1-inch pieces.

Set a large Dutch oven or similar pot over medium heat. When it’s hot, add 2 tablespoons olive oil to coat the bottom of the pot. When the oil shimmers, add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 15 minutes.

Increase the heat to medium-high, add another tablespoon or so of oil, and the broccoli rabe to the pot, and stir to combine. Season with salt and red pepper flakes. You might need to mound the broccoli rabe to make it fit, or wait for some of it to cook down before you add the rest. Cover the pan and cook, stirring occasionally, until the broccoli rabe is falling apart tender, about 20 minutes.

Remove the lid and increase the heat to high. Let the broccoli begin to brown, then use a wooden spoon to move it around the pan. Continue cooking until all the broccoli has evenly browned, about 10 minutes, then move it all to the outer edges of the pan. Add a tablespoon of olive oil into the center, then add the garlic into the oil and let it sizzle gently for about 2 seconds, until it starts to release an aroma. Before the garlic begins to brown, stir to combine it with the broccoli. Taste and adjust the salt and red pepper flakes as needed. Remove from heat and squeeze the juice of half a lemon over the broccoli.

Stir, taste, and add more lemon juice if needed. Heap onto a serving platter and shower with coarsely grated cheese. Poslužite odmah.


Rapini all’Aglio, Olio e Peperoncini

Discovering the distinctive local products of Italy is a unique and intriguing part of any Italiaoutdoors Food and Wine Italy tour, an activity that requires extensive local knowledge. There are countless local varieties of plants that are incorporated into the traditional cuisine and wines of Italy. But due to this country’s unique geography, these particular species have been isolated to a small area, and may only be found and used within a couple of kilometers. More and more local trattorie in Italy are offering “0km menus”, featuring these local specialties, and are a favorite spot to include on our tours.

Spring in Italy

Here’s a quote from one of my favorite Italy cookbooks, Osteria: 1,000 Generous and Simple Recipes from Italy’s Best Local Restaurants, from a recipe for a Foraged Greens and Herbs soup from Lombardia – “Ramps, maidenstears, pellitory-of-the wall nettles, primrose, violets, meadow clary, tender linden leaves, good king Henry, purple salsify, baby lettuce, sorrel, shepard’s purse, wild cardoon shoots, thyme, oregano: these are just some of the wild greens and herbs that can be foraged in the area in and around Bergamo.” (a city in Lombardia, near Lake Como.) Foraging – almost unheard of here – is still practiced commonly in the Italian countryside. Travel 20 km down the road, and this list of foraged plants will be different!

When I return to Italy in a few short weeks, I will find Fiolaro di Creazzo, a local broccoli, at my neighborhood produce vendor. Fiolaro broccoli is unique, as it does not resemble other varieties of broccoli either in form or in taste. It does not form a flower, but instead produces small secondary shoots along the stem of the plant which are called fioi and have given this plant its name. Grown on the hills of Creazzo, just west of Vicenza, this plant flourishes in the rich soil on south facing slopes, where the winter is dry, not too cold, but with brief November frost (-8/10°C) that makes the fiolaro more tasty.

To find many of these greens, you have to travel to Italy. But a few we can find here in the US include the Tuscan or Lacinato kale, in Italian cavolo nero, or black kale. This kale has long, dark green, narrow leaves with a bumpy surface. As with the Fiolaro, the most flavorful have been through at least one frost. In Tuscany it finds it’s way into the favorite Ribollita Toscana soup, or served on a crostini with lots of fresh olive oil.

Rapini or Cime di Rapa or known in the US as Broccoli Rabe, is a member of the cabbage family. It has a 6 to 9 inch stalks with a few broccoli-like clusters, both of which are edible. This green has a distinctive bitter taste, and appears most often in southern Italian cuisines, including Campania (where it is called friarielli) and Puglia, (where it is called cime di rapa).

I have a few articles in the works that call for cooked greens, so I needed to start with a basic recipe. I have many a recipe for spicy sauteed greens from all parts of Italy. But the one fault I have with the vast majority of original Italian recipes is a lack of precise, detailed instructions. Italian assume everyone knows how to cook, so only general guidelines are necessary. The long lost ex-engineer in me can’t just live with this state of affairs.

So I turned to a non-Italian cookbook that is a great resource for those of us who want to know “why” we cook something a certain way: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. Books like these, that contained well-tested recipes, clear and detailed instructions, inspire my rewrites of the Italian originals so my readers and our clients can reproduce the wonderful dishes we taste on tour back at home.

Nosrat’s recipe follows – it uses the very same ingredients found in the Italian versions of this recipe, but offers much more complete instructions, including when to season, how to add and Incorporate the garlic without burning it. You can apply this same technique to other greens like kale and mustard greens, with some adjustment on the length of cooking time.

Nosrat serves this with Ricotta Salata cheese (a dry, salted ricotta) which I find only rarely here in the US. Any good quality hard cheese, such as Parmigiano-Reggiano or Grana Padano, will work too.

Rapini all’Aglio, Olio e Peperoncini – Spicy Broccoli Rabe

2 bunches (about 2 pounds) broccoli rabe, rinsed
Ekstradjevičansko maslinovo ulje
1 srednji luk, tanko narezan
Košer sol
Big pinch hot red pepper flakes
3 garlic cloves, sliced
1 limun

Cut off and discard the woody ends of the broccoli rabe. Slice the stems into 1/2-inch long pieces, and the leaves into 1-inch pieces.

Set a large Dutch oven or similar pot over medium heat. When it’s hot, add 2 tablespoons olive oil to coat the bottom of the pot. When the oil shimmers, add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 15 minutes.

Increase the heat to medium-high, add another tablespoon or so of oil, and the broccoli rabe to the pot, and stir to combine. Season with salt and red pepper flakes. You might need to mound the broccoli rabe to make it fit, or wait for some of it to cook down before you add the rest. Cover the pan and cook, stirring occasionally, until the broccoli rabe is falling apart tender, about 20 minutes.

Remove the lid and increase the heat to high. Let the broccoli begin to brown, then use a wooden spoon to move it around the pan. Continue cooking until all the broccoli has evenly browned, about 10 minutes, then move it all to the outer edges of the pan. Add a tablespoon of olive oil into the center, then add the garlic into the oil and let it sizzle gently for about 2 seconds, until it starts to release an aroma. Before the garlic begins to brown, stir to combine it with the broccoli. Taste and adjust the salt and red pepper flakes as needed. Remove from heat and squeeze the juice of half a lemon over the broccoli.

Stir, taste, and add more lemon juice if needed. Heap onto a serving platter and shower with coarsely grated cheese. Poslužite odmah.


Rapini all’Aglio, Olio e Peperoncini

Discovering the distinctive local products of Italy is a unique and intriguing part of any Italiaoutdoors Food and Wine Italy tour, an activity that requires extensive local knowledge. There are countless local varieties of plants that are incorporated into the traditional cuisine and wines of Italy. But due to this country’s unique geography, these particular species have been isolated to a small area, and may only be found and used within a couple of kilometers. More and more local trattorie in Italy are offering “0km menus”, featuring these local specialties, and are a favorite spot to include on our tours.

Spring in Italy

Here’s a quote from one of my favorite Italy cookbooks, Osteria: 1,000 Generous and Simple Recipes from Italy’s Best Local Restaurants, from a recipe for a Foraged Greens and Herbs soup from Lombardia – “Ramps, maidenstears, pellitory-of-the wall nettles, primrose, violets, meadow clary, tender linden leaves, good king Henry, purple salsify, baby lettuce, sorrel, shepard’s purse, wild cardoon shoots, thyme, oregano: these are just some of the wild greens and herbs that can be foraged in the area in and around Bergamo.” (a city in Lombardia, near Lake Como.) Foraging – almost unheard of here – is still practiced commonly in the Italian countryside. Travel 20 km down the road, and this list of foraged plants will be different!

When I return to Italy in a few short weeks, I will find Fiolaro di Creazzo, a local broccoli, at my neighborhood produce vendor. Fiolaro broccoli is unique, as it does not resemble other varieties of broccoli either in form or in taste. It does not form a flower, but instead produces small secondary shoots along the stem of the plant which are called fioi and have given this plant its name. Grown on the hills of Creazzo, just west of Vicenza, this plant flourishes in the rich soil on south facing slopes, where the winter is dry, not too cold, but with brief November frost (-8/10°C) that makes the fiolaro more tasty.

To find many of these greens, you have to travel to Italy. But a few we can find here in the US include the Tuscan or Lacinato kale, in Italian cavolo nero, or black kale. This kale has long, dark green, narrow leaves with a bumpy surface. As with the Fiolaro, the most flavorful have been through at least one frost. In Tuscany it finds it’s way into the favorite Ribollita Toscana soup, or served on a crostini with lots of fresh olive oil.

Rapini or Cime di Rapa or known in the US as Broccoli Rabe, is a member of the cabbage family. It has a 6 to 9 inch stalks with a few broccoli-like clusters, both of which are edible. This green has a distinctive bitter taste, and appears most often in southern Italian cuisines, including Campania (where it is called friarielli) and Puglia, (where it is called cime di rapa).

I have a few articles in the works that call for cooked greens, so I needed to start with a basic recipe. I have many a recipe for spicy sauteed greens from all parts of Italy. But the one fault I have with the vast majority of original Italian recipes is a lack of precise, detailed instructions. Italian assume everyone knows how to cook, so only general guidelines are necessary. The long lost ex-engineer in me can’t just live with this state of affairs.

So I turned to a non-Italian cookbook that is a great resource for those of us who want to know “why” we cook something a certain way: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. Books like these, that contained well-tested recipes, clear and detailed instructions, inspire my rewrites of the Italian originals so my readers and our clients can reproduce the wonderful dishes we taste on tour back at home.

Nosrat’s recipe follows – it uses the very same ingredients found in the Italian versions of this recipe, but offers much more complete instructions, including when to season, how to add and Incorporate the garlic without burning it. You can apply this same technique to other greens like kale and mustard greens, with some adjustment on the length of cooking time.

Nosrat serves this with Ricotta Salata cheese (a dry, salted ricotta) which I find only rarely here in the US. Any good quality hard cheese, such as Parmigiano-Reggiano or Grana Padano, will work too.

Rapini all’Aglio, Olio e Peperoncini – Spicy Broccoli Rabe

2 bunches (about 2 pounds) broccoli rabe, rinsed
Ekstradjevičansko maslinovo ulje
1 srednji luk, tanko narezan
Košer sol
Big pinch hot red pepper flakes
3 garlic cloves, sliced
1 limun

Cut off and discard the woody ends of the broccoli rabe. Slice the stems into 1/2-inch long pieces, and the leaves into 1-inch pieces.

Set a large Dutch oven or similar pot over medium heat. When it’s hot, add 2 tablespoons olive oil to coat the bottom of the pot. When the oil shimmers, add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 15 minutes.

Increase the heat to medium-high, add another tablespoon or so of oil, and the broccoli rabe to the pot, and stir to combine. Season with salt and red pepper flakes. You might need to mound the broccoli rabe to make it fit, or wait for some of it to cook down before you add the rest. Cover the pan and cook, stirring occasionally, until the broccoli rabe is falling apart tender, about 20 minutes.

Remove the lid and increase the heat to high. Let the broccoli begin to brown, then use a wooden spoon to move it around the pan. Continue cooking until all the broccoli has evenly browned, about 10 minutes, then move it all to the outer edges of the pan. Add a tablespoon of olive oil into the center, then add the garlic into the oil and let it sizzle gently for about 2 seconds, until it starts to release an aroma. Before the garlic begins to brown, stir to combine it with the broccoli. Taste and adjust the salt and red pepper flakes as needed. Remove from heat and squeeze the juice of half a lemon over the broccoli.

Stir, taste, and add more lemon juice if needed. Heap onto a serving platter and shower with coarsely grated cheese. Poslužite odmah.


Rapini all’Aglio, Olio e Peperoncini

Discovering the distinctive local products of Italy is a unique and intriguing part of any Italiaoutdoors Food and Wine Italy tour, an activity that requires extensive local knowledge. There are countless local varieties of plants that are incorporated into the traditional cuisine and wines of Italy. But due to this country’s unique geography, these particular species have been isolated to a small area, and may only be found and used within a couple of kilometers. More and more local trattorie in Italy are offering “0km menus”, featuring these local specialties, and are a favorite spot to include on our tours.

Spring in Italy

Here’s a quote from one of my favorite Italy cookbooks, Osteria: 1,000 Generous and Simple Recipes from Italy’s Best Local Restaurants, from a recipe for a Foraged Greens and Herbs soup from Lombardia – “Ramps, maidenstears, pellitory-of-the wall nettles, primrose, violets, meadow clary, tender linden leaves, good king Henry, purple salsify, baby lettuce, sorrel, shepard’s purse, wild cardoon shoots, thyme, oregano: these are just some of the wild greens and herbs that can be foraged in the area in and around Bergamo.” (a city in Lombardia, near Lake Como.) Foraging – almost unheard of here – is still practiced commonly in the Italian countryside. Travel 20 km down the road, and this list of foraged plants will be different!

When I return to Italy in a few short weeks, I will find Fiolaro di Creazzo, a local broccoli, at my neighborhood produce vendor. Fiolaro broccoli is unique, as it does not resemble other varieties of broccoli either in form or in taste. It does not form a flower, but instead produces small secondary shoots along the stem of the plant which are called fioi and have given this plant its name. Grown on the hills of Creazzo, just west of Vicenza, this plant flourishes in the rich soil on south facing slopes, where the winter is dry, not too cold, but with brief November frost (-8/10°C) that makes the fiolaro more tasty.

To find many of these greens, you have to travel to Italy. But a few we can find here in the US include the Tuscan or Lacinato kale, in Italian cavolo nero, or black kale. This kale has long, dark green, narrow leaves with a bumpy surface. As with the Fiolaro, the most flavorful have been through at least one frost. In Tuscany it finds it’s way into the favorite Ribollita Toscana soup, or served on a crostini with lots of fresh olive oil.

Rapini or Cime di Rapa or known in the US as Broccoli Rabe, is a member of the cabbage family. It has a 6 to 9 inch stalks with a few broccoli-like clusters, both of which are edible. This green has a distinctive bitter taste, and appears most often in southern Italian cuisines, including Campania (where it is called friarielli) and Puglia, (where it is called cime di rapa).

I have a few articles in the works that call for cooked greens, so I needed to start with a basic recipe. I have many a recipe for spicy sauteed greens from all parts of Italy. But the one fault I have with the vast majority of original Italian recipes is a lack of precise, detailed instructions. Italian assume everyone knows how to cook, so only general guidelines are necessary. The long lost ex-engineer in me can’t just live with this state of affairs.

So I turned to a non-Italian cookbook that is a great resource for those of us who want to know “why” we cook something a certain way: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. Books like these, that contained well-tested recipes, clear and detailed instructions, inspire my rewrites of the Italian originals so my readers and our clients can reproduce the wonderful dishes we taste on tour back at home.

Nosrat’s recipe follows – it uses the very same ingredients found in the Italian versions of this recipe, but offers much more complete instructions, including when to season, how to add and Incorporate the garlic without burning it. You can apply this same technique to other greens like kale and mustard greens, with some adjustment on the length of cooking time.

Nosrat serves this with Ricotta Salata cheese (a dry, salted ricotta) which I find only rarely here in the US. Any good quality hard cheese, such as Parmigiano-Reggiano or Grana Padano, will work too.

Rapini all’Aglio, Olio e Peperoncini – Spicy Broccoli Rabe

2 bunches (about 2 pounds) broccoli rabe, rinsed
Ekstradjevičansko maslinovo ulje
1 srednji luk, tanko narezan
Košer sol
Big pinch hot red pepper flakes
3 garlic cloves, sliced
1 limun

Cut off and discard the woody ends of the broccoli rabe. Slice the stems into 1/2-inch long pieces, and the leaves into 1-inch pieces.

Set a large Dutch oven or similar pot over medium heat. When it’s hot, add 2 tablespoons olive oil to coat the bottom of the pot. When the oil shimmers, add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 15 minutes.

Increase the heat to medium-high, add another tablespoon or so of oil, and the broccoli rabe to the pot, and stir to combine. Season with salt and red pepper flakes. You might need to mound the broccoli rabe to make it fit, or wait for some of it to cook down before you add the rest. Cover the pan and cook, stirring occasionally, until the broccoli rabe is falling apart tender, about 20 minutes.

Remove the lid and increase the heat to high. Let the broccoli begin to brown, then use a wooden spoon to move it around the pan. Continue cooking until all the broccoli has evenly browned, about 10 minutes, then move it all to the outer edges of the pan. Add a tablespoon of olive oil into the center, then add the garlic into the oil and let it sizzle gently for about 2 seconds, until it starts to release an aroma. Before the garlic begins to brown, stir to combine it with the broccoli. Taste and adjust the salt and red pepper flakes as needed. Remove from heat and squeeze the juice of half a lemon over the broccoli.

Stir, taste, and add more lemon juice if needed. Heap onto a serving platter and shower with coarsely grated cheese. Poslužite odmah.


Rapini all’Aglio, Olio e Peperoncini

Discovering the distinctive local products of Italy is a unique and intriguing part of any Italiaoutdoors Food and Wine Italy tour, an activity that requires extensive local knowledge. There are countless local varieties of plants that are incorporated into the traditional cuisine and wines of Italy. But due to this country’s unique geography, these particular species have been isolated to a small area, and may only be found and used within a couple of kilometers. More and more local trattorie in Italy are offering “0km menus”, featuring these local specialties, and are a favorite spot to include on our tours.

Spring in Italy

Here’s a quote from one of my favorite Italy cookbooks, Osteria: 1,000 Generous and Simple Recipes from Italy’s Best Local Restaurants, from a recipe for a Foraged Greens and Herbs soup from Lombardia – “Ramps, maidenstears, pellitory-of-the wall nettles, primrose, violets, meadow clary, tender linden leaves, good king Henry, purple salsify, baby lettuce, sorrel, shepard’s purse, wild cardoon shoots, thyme, oregano: these are just some of the wild greens and herbs that can be foraged in the area in and around Bergamo.” (a city in Lombardia, near Lake Como.) Foraging – almost unheard of here – is still practiced commonly in the Italian countryside. Travel 20 km down the road, and this list of foraged plants will be different!

When I return to Italy in a few short weeks, I will find Fiolaro di Creazzo, a local broccoli, at my neighborhood produce vendor. Fiolaro broccoli is unique, as it does not resemble other varieties of broccoli either in form or in taste. It does not form a flower, but instead produces small secondary shoots along the stem of the plant which are called fioi and have given this plant its name. Grown on the hills of Creazzo, just west of Vicenza, this plant flourishes in the rich soil on south facing slopes, where the winter is dry, not too cold, but with brief November frost (-8/10°C) that makes the fiolaro more tasty.

To find many of these greens, you have to travel to Italy. But a few we can find here in the US include the Tuscan or Lacinato kale, in Italian cavolo nero, or black kale. This kale has long, dark green, narrow leaves with a bumpy surface. As with the Fiolaro, the most flavorful have been through at least one frost. In Tuscany it finds it’s way into the favorite Ribollita Toscana soup, or served on a crostini with lots of fresh olive oil.

Rapini or Cime di Rapa or known in the US as Broccoli Rabe, is a member of the cabbage family. It has a 6 to 9 inch stalks with a few broccoli-like clusters, both of which are edible. This green has a distinctive bitter taste, and appears most often in southern Italian cuisines, including Campania (where it is called friarielli) and Puglia, (where it is called cime di rapa).

I have a few articles in the works that call for cooked greens, so I needed to start with a basic recipe. I have many a recipe for spicy sauteed greens from all parts of Italy. But the one fault I have with the vast majority of original Italian recipes is a lack of precise, detailed instructions. Italian assume everyone knows how to cook, so only general guidelines are necessary. The long lost ex-engineer in me can’t just live with this state of affairs.

So I turned to a non-Italian cookbook that is a great resource for those of us who want to know “why” we cook something a certain way: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. Books like these, that contained well-tested recipes, clear and detailed instructions, inspire my rewrites of the Italian originals so my readers and our clients can reproduce the wonderful dishes we taste on tour back at home.

Nosrat’s recipe follows – it uses the very same ingredients found in the Italian versions of this recipe, but offers much more complete instructions, including when to season, how to add and Incorporate the garlic without burning it. You can apply this same technique to other greens like kale and mustard greens, with some adjustment on the length of cooking time.

Nosrat serves this with Ricotta Salata cheese (a dry, salted ricotta) which I find only rarely here in the US. Any good quality hard cheese, such as Parmigiano-Reggiano or Grana Padano, will work too.

Rapini all’Aglio, Olio e Peperoncini – Spicy Broccoli Rabe

2 bunches (about 2 pounds) broccoli rabe, rinsed
Ekstradjevičansko maslinovo ulje
1 srednji luk, tanko narezan
Košer sol
Big pinch hot red pepper flakes
3 garlic cloves, sliced
1 limun

Cut off and discard the woody ends of the broccoli rabe. Slice the stems into 1/2-inch long pieces, and the leaves into 1-inch pieces.

Set a large Dutch oven or similar pot over medium heat. When it’s hot, add 2 tablespoons olive oil to coat the bottom of the pot. When the oil shimmers, add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 15 minutes.

Increase the heat to medium-high, add another tablespoon or so of oil, and the broccoli rabe to the pot, and stir to combine. Season with salt and red pepper flakes. You might need to mound the broccoli rabe to make it fit, or wait for some of it to cook down before you add the rest. Cover the pan and cook, stirring occasionally, until the broccoli rabe is falling apart tender, about 20 minutes.

Remove the lid and increase the heat to high. Let the broccoli begin to brown, then use a wooden spoon to move it around the pan. Continue cooking until all the broccoli has evenly browned, about 10 minutes, then move it all to the outer edges of the pan. Add a tablespoon of olive oil into the center, then add the garlic into the oil and let it sizzle gently for about 2 seconds, until it starts to release an aroma. Before the garlic begins to brown, stir to combine it with the broccoli. Taste and adjust the salt and red pepper flakes as needed. Remove from heat and squeeze the juice of half a lemon over the broccoli.

Stir, taste, and add more lemon juice if needed. Heap onto a serving platter and shower with coarsely grated cheese. Poslužite odmah.


Rapini all’Aglio, Olio e Peperoncini

Discovering the distinctive local products of Italy is a unique and intriguing part of any Italiaoutdoors Food and Wine Italy tour, an activity that requires extensive local knowledge. There are countless local varieties of plants that are incorporated into the traditional cuisine and wines of Italy. But due to this country’s unique geography, these particular species have been isolated to a small area, and may only be found and used within a couple of kilometers. More and more local trattorie in Italy are offering “0km menus”, featuring these local specialties, and are a favorite spot to include on our tours.

Spring in Italy

Here’s a quote from one of my favorite Italy cookbooks, Osteria: 1,000 Generous and Simple Recipes from Italy’s Best Local Restaurants, from a recipe for a Foraged Greens and Herbs soup from Lombardia – “Ramps, maidenstears, pellitory-of-the wall nettles, primrose, violets, meadow clary, tender linden leaves, good king Henry, purple salsify, baby lettuce, sorrel, shepard’s purse, wild cardoon shoots, thyme, oregano: these are just some of the wild greens and herbs that can be foraged in the area in and around Bergamo.” (a city in Lombardia, near Lake Como.) Foraging – almost unheard of here – is still practiced commonly in the Italian countryside. Travel 20 km down the road, and this list of foraged plants will be different!

When I return to Italy in a few short weeks, I will find Fiolaro di Creazzo, a local broccoli, at my neighborhood produce vendor. Fiolaro broccoli is unique, as it does not resemble other varieties of broccoli either in form or in taste. It does not form a flower, but instead produces small secondary shoots along the stem of the plant which are called fioi and have given this plant its name. Grown on the hills of Creazzo, just west of Vicenza, this plant flourishes in the rich soil on south facing slopes, where the winter is dry, not too cold, but with brief November frost (-8/10°C) that makes the fiolaro more tasty.

To find many of these greens, you have to travel to Italy. But a few we can find here in the US include the Tuscan or Lacinato kale, in Italian cavolo nero, or black kale. This kale has long, dark green, narrow leaves with a bumpy surface. As with the Fiolaro, the most flavorful have been through at least one frost. In Tuscany it finds it’s way into the favorite Ribollita Toscana soup, or served on a crostini with lots of fresh olive oil.

Rapini or Cime di Rapa or known in the US as Broccoli Rabe, is a member of the cabbage family. It has a 6 to 9 inch stalks with a few broccoli-like clusters, both of which are edible. This green has a distinctive bitter taste, and appears most often in southern Italian cuisines, including Campania (where it is called friarielli) and Puglia, (where it is called cime di rapa).

I have a few articles in the works that call for cooked greens, so I needed to start with a basic recipe. I have many a recipe for spicy sauteed greens from all parts of Italy. But the one fault I have with the vast majority of original Italian recipes is a lack of precise, detailed instructions. Italian assume everyone knows how to cook, so only general guidelines are necessary. The long lost ex-engineer in me can’t just live with this state of affairs.

So I turned to a non-Italian cookbook that is a great resource for those of us who want to know “why” we cook something a certain way: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. Books like these, that contained well-tested recipes, clear and detailed instructions, inspire my rewrites of the Italian originals so my readers and our clients can reproduce the wonderful dishes we taste on tour back at home.

Nosrat’s recipe follows – it uses the very same ingredients found in the Italian versions of this recipe, but offers much more complete instructions, including when to season, how to add and Incorporate the garlic without burning it. You can apply this same technique to other greens like kale and mustard greens, with some adjustment on the length of cooking time.

Nosrat serves this with Ricotta Salata cheese (a dry, salted ricotta) which I find only rarely here in the US. Any good quality hard cheese, such as Parmigiano-Reggiano or Grana Padano, will work too.

Rapini all’Aglio, Olio e Peperoncini – Spicy Broccoli Rabe

2 bunches (about 2 pounds) broccoli rabe, rinsed
Ekstradjevičansko maslinovo ulje
1 srednji luk, tanko narezan
Košer sol
Big pinch hot red pepper flakes
3 garlic cloves, sliced
1 limun

Cut off and discard the woody ends of the broccoli rabe. Slice the stems into 1/2-inch long pieces, and the leaves into 1-inch pieces.

Set a large Dutch oven or similar pot over medium heat. When it’s hot, add 2 tablespoons olive oil to coat the bottom of the pot. When the oil shimmers, add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 15 minutes.

Increase the heat to medium-high, add another tablespoon or so of oil, and the broccoli rabe to the pot, and stir to combine. Season with salt and red pepper flakes. You might need to mound the broccoli rabe to make it fit, or wait for some of it to cook down before you add the rest. Cover the pan and cook, stirring occasionally, until the broccoli rabe is falling apart tender, about 20 minutes.

Remove the lid and increase the heat to high. Let the broccoli begin to brown, then use a wooden spoon to move it around the pan. Continue cooking until all the broccoli has evenly browned, about 10 minutes, then move it all to the outer edges of the pan. Add a tablespoon of olive oil into the center, then add the garlic into the oil and let it sizzle gently for about 2 seconds, until it starts to release an aroma. Before the garlic begins to brown, stir to combine it with the broccoli. Taste and adjust the salt and red pepper flakes as needed. Remove from heat and squeeze the juice of half a lemon over the broccoli.

Stir, taste, and add more lemon juice if needed. Heap onto a serving platter and shower with coarsely grated cheese. Poslužite odmah.


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